Paloma Sour

This is a collision of two P-phrases that are music to my cocktail-loving ears: Paloma + Pisco Sour.

As you know, I’m a huge paloma fan, and I prefer them with fresh grapefruit (undeniably winter-ish) rather than the traditional grapefruit soda, but still: the paloma itself has an effervescent, backyard-party-with-paper-lanterns vibe to it. I wanted to quiet it down for the season, envisioning a slightly stiffer drink, simple but luxurious with a velvety layer of egg white and a rich whiff of grapefruit bitters.

And thus, the Paloma Sour was born.

I was generously provided a sample of Maestro Dobel Tequila for this experiment. Dobel is actually a blend of extra-anejo, reposado, and blanco tequila, filtered to remove the color that comes from the aging process. So: it looks like a silver tequila, but isn’t. Also, it is the first tequila made from agave grown in a single estate. Color me immediately intrigued.

It’s very smooth tequila, but also interesting, with a little oaky/warm spice, and a bit of honeylike agave sweetness toward the end. I still prefer regular old anejo or reposado tequilas for sipping plain on the rocks (here’s a helpful tequila primer if you’re not sure what those are!), but this a fantastic choice for simple, strong, tequila-forward cocktails. I’m talking quality margaritas: the ones you make with just fresh lime juice, Grand Marnier or Cointreau, a salt rim and nothing else, unhurried and with proper care, while wearing a black dress (or a dapper suit) while listening to Dizzy Gillespie/Chano Pozo because of course you are.

…And maybe you’ll want to include a paloma sour on your next fancy-gathering menu, because it absolutely fits the bill for strong, simple, downright luxurious, tequila-focused drinks.

This paloma/pisco sour mashup might seem like a strange hybrid, but there’s nothing new about liquor combined with sweet and sour elements, shaken with egg white to create a fabulously sultry texture (while letting the flavors be, mind you), and topped with bitters for roundness and complexity. We’re just playing with the components, is all, and what we’re left with is a tart, silky, flavorful, feels-classic-but-isn’t drink. Salud!

(Disclaimer: I got free tequila, but my opinions are my own and I’d always tell you if something sucks, etc. etc.)

Comments

I first had a paloma in a Mexican tapas-style restaurant. They served it with the grapefruit soda and in a little terra cotta pot, rimmed with spices. It was delish and now I find myself ordering it more than margaritas! And why not turn the paloma into a sour? This sounds great. I can’t wait to try it. Thanks for the post.

The letter “P” stands for Pisco and Paloma in this household as well. I also have to mention that the “black and white and grapefruit all over” color scheme you’ve got going on in these photos is incredibly compelling.

As you know I’m not a drinker, but I am most definitely here for that Dizzy Gillespie song and also those sexy, sexy pictures. Gorgeous! [Also, egg whites? There is so much I am missing out on in the world of adult beverages.]

Oh my gosh, I never hear ANYONE talk about pisco sours, and I love love love them! We had a pisco party over the summer and sadly, not everyone was a fan of the drink (good! more for the Booze Hound and me!), but man, was the recipe testing fun Curious, do you have a good pisco sour recipe? We could never get it to taste EXACTLY like the ones we drank in Chile. I like them with lemon juice, not lime, and I like the idea of powdered sugar. I know I sound picky, but you get it- you’re a foodie Love the idea of making this with grapefruit juice, which is hated by everyone else in my house but LOVED by me! I might make a pitcher for myself! Woo hoo, party time for mama!

Haha, I DO get that kind of perfectionism! I, sadly, haven’t had a pisco sour in South America yet, so I’m probably not the best person to ask for a recipe. I’m sure yours are better, in fact, if you feel like sharing! Cheers!